Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.
Ingredients (serves 2)
750 g (combined weight) of fresh mussels & clams
50 g butter (you can use oil)
1 x large banana shallot or half a large onion, finely chopped
2 fat cloves of garlic, minced
160 ml white wine
2 tbsp Dijon mustard
1 tbsp cream (or crème fraîche)
Juice of half a lemon
Chopped parsley
Method
The Goods Shed Fish stall:
Ingredients (serves 2)
750 g (combined weight) of fresh mussels & clams
50 g butter (you can use oil)
1 x large banana shallot or half a large onion, finely chopped
2 fat cloves of garlic, minced
160 ml white wine
2 tbsp Dijon mustard
1 tbsp cream (or crème fraîche)
Juice of half a lemon
Chopped parsley
Method
- Melt the butter in a large pan and add the chopped shallot or onion.
- Cook very gently for five minutes until the onion softens and then add the garlic.
- Cook for a further few minutes being careful not to burn.
- Add the white wine, Dijon mustard and cream, stirring together.
- Add the mussels and clams and cook until they open (approx. 4 to 5 mins maximum)
- Discard any which fail to open.
- Before serving, squeeze a little lemon juice over them and sprinkle with chopped parsley.
The Goods Shed Fish stall:
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